Eggnog Cranberry Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 (3 ounce) package cook and serve vanilla pudding mix
• 1 (3 ounce) package lemon jell-o gelatin
• 2 tablespoons lemon juice
• 1 (3 ounce) package raspberry jell-o gelatin
• 1/2 cup chopped pecans, in my house this is optional
• 1/2 cup finely chopped celery, in my house this is optional
• 1 (8 ounce) container cool whip, thawed
• 1/2 teaspoon ground nutmeg
• 1 (16 ounce) can whole berry cranberry sauce
• 2 cups water
• 1 cup boiling water

Recipe

• 1 in a medium sized saucepan over nedium heat cook lemon gelatin mix, vanilla pudding mix and 2 cups water until it comes to a boil.
• 2 remove from heat and stir in lemon juice.
• 3 chill until partially set.
• 4 dissolve raspberry gelatin mix in 1 cup boiling water.
• 5 stir until completely dissolved.
• 6 beat in cranberry sauce until foamy.
• 7 fold in celery and nuts if desired at this time.
• 8 chill until partially set.
• 9 add nutmeg to cool whip.
• 10 fold cool whip into lemon jello/pudding mix.
• 11 pour 1/2 of lemon jello/pudding mix into a large mold.
• 12 carefully spoon 1/2 raspberry mixture on top of lemon jello/pudding mix, repeat layers.
• 13 chill for at least 6 hours or overnight.